Tag Archives: Favorites

I have a thing for peonies, they are by far my favorite flower. The intricate blooms with varied petals — some finger-like and supporting the central petals, while others are wide, flat and delicate. If you are lucky you will get three layers of varied petal structures in a single bloom. And the best part of peonies is that they are in bloom during my birthday.

I am proud to announce that my “I hate my birthday” attitude is ebbing. Here is to two birthdays in a row without tears . . . happy birthday to me!

I wish I wanted to apologize for my absence, but I am not sorry. The last several weeks brimmed with excursions to visit friends and siblings who bring joy to my heart, exploring new places and rediscovering old ones, thoughtful discussions with brilliant minds, as well as my first time driving in snow in three years.

For whatever it is worth, I am compiling current sources of inspiration (i.e., videos, photos, articles, whatever snags my attention and causes me to pause) on my recently established tumblr site, which you will find HERE.

I was inspired by Erin Loechner’s list of “2011 Non-Goals”, in which she listed the things she loves about herself and life and does not want to alter in the coming year(s). Here are the moments, habits and choices I want to stay the same:

Embracing hope with a deep faith + refusing to settle. You am more than you seem and more than how others’ see you/your situations.

Be present. Right here. Right now.

Keep drinking that water, putting mileage on those soles, and doing those push-ups. You can do it!

Sensing wonder and recognizing beauty in the smallest and most forgotten of places. Keep your eyes wide open.

Asking for help. Remember, doing so is not a sign of weakness.

Journaling about your gratitudes. Each moment, each interaction, each sigh is a chance to receive grace; choose to live in its abundance.

Flossing. You averaged 5:7 nights/week . . . keep up the good work.

Dreaming, wrestling with your faith, and writing. Never stop. Please never stop.

Goodbye 2010. Thank you for the moments that stung, that brought laughter to my lips and others that brought tears to my eyes. At times your challenges felt as though they would destroy me, but in your fading light I stand and know my worth.

12.31.2010 – The Possibilities New Planners Hold* — I love all the blank dates and pages that I get to fill-up with birthdays/holidays/weddings, events and simple dates for drinks and coffee that will overflow with poignant conversations and produce cherished memories, trips to see beloved friends . . . oh the possibilities!

Almond toast is a hybrid between a shortbread cookie and a biscotti. My brothers and I would get this sweet treat as part of our breakfasts when visiting my Swedish grandparents. I make almond toast every Christmas now that my ninety-two-year-old grandma is no longer physically able to do so. Like most Swedish baked items, almond toast is buttery with a subtle almond flavor. My family enjoys them with their morning and evening coffees. Njut!

Ingredients:

1 cup butter (softened)

1 cup sugar

1 cup sour cream

2 eggs

1 tsp. pure almond extract

4 cups flour

¼ tsp. salt

½ tsp. baking soda

½ tsp. baking powder

¾ cup finely chopped (roasted) almonds

Directions:

Preheat oven to 350° F.

Mix together butter, sugar, sour cream, eggs, and almond extract.

In a separate bowl mix together flour, salt, baking soda and baking powder.

Add (¾-1 cup at a time) the flour mixture to the butter mixture, and mix well.

Add almonds to batter.

Transfer batter to a greased pan (I use a glass 9″x13″ baking dish and a glass bread pan)

Bake for 45 minutes.

Cut into strips, remove from pans, and place strips on a cookie sheet.

Return to oven (250° F) to dry and lightly brown for 45 mins-2 hours (I like them on the more toasted side, so I dry for 1.5-2 hours).